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Quick Pickled Red Onions

31

  • Prep Time5 min
  • Total Time35 min
  • Makes1 1/2 cups
Pickled red onions served on a white platter atop a pink tablecloth

(Production: Sun Ngo. Photography: Christie Vuong. Food styling: Eshun Mott. Prop styling: Christine Hanlo.)

Refreshing and versatile, pickled red onions are an easy way to bring instant brightness and texture to any dish. Keep a small batch in your fridge to add to tacos, burgers, bagels and salads.

Ingredients

  • 1/2 small red onion, cut in 1/8-in.-thick rounds, separated into rings

  • 1/3 cup white wine vinegar

  • 1/4 tsp granulated sugar

  • 1/4 tsp salt

Instructions

  • Boil a kettle of water. Pour boiling water over onion rings in a large bowl until covered. Let stand for 2 min, then drain.

  • Boil vinegar with sugar and salt in a medium saucepan until sugar dissolves. Remove from heat and add onion rings. Press onion into liquid. Let stand, stirring occasionally, for at least 30 min. Use immediately or refrigerate for up to 1 week.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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